Now this recipe will work with any hearty white fleshed fish like cod, sea bass or swai

I’m using tilapia because it really looked good at the market. These were 4 fillets that came to around 1 1/2 pounds of fish

Cut the fillets in half lengthwise, then into even chunks

Now since tilapia has a thick side and a thin side to the fillet, I’m making two piles of fish chunks. The larger chunks will go in the center of the pan, the thinner on the outer edges to ensure even cooking

Now it’s time to start building flavor

Heat 2 tablespoons of olive oil in a large pan over medium heat

Add in the bay leaves and crushed red pepper flakes, allowing to smoke slightly to release flavor and aromatics

Cook 2-3 minutes

Next are the veggies along with the salt and pepper

Cook stirring occasionally for 6-8 minutes or until the onions start to soften

Next we will need 1/2 cup of dry white wine (like a chardonnay), one 28 ounce can of diced tomatoes and 16 ounces of clam juice

First deglaze the pan with your white wine, scraping up any bits from the bottom. Let this simmer for 4-6 minutes

Next add in the tomatoes, bring to a boil, then turn the heat down and simmer 5-6 minutes

Add in the clam juice, bring to a boil again, then lower the heat to a simmer and let cook 10 minutes

Remember we are building our flavors with each step

Now add in the fish, larger chunks in the center of the pan, thinner chunks to the outer edges

Cook 3-4 minutes, then flip and cook another 3-4 minutes or until a knife inserted into the fish comes out easily

Taste the sauce and adjust any seasoning needed like salt, pepper and crushed red pepper

Serve with a sprinkle of fresh chopped parsley, scallion and a chunk of crusty bread (optional)

Cut the fillets in half lengthwise then into even chunks making two piles of fish.

Heat 2 tablespoons of extra virgin olive oil in a large pan over medium heat. Add in the bay leaves and crushed red pepper, allowing to smoke slightly to release flavor and aromatics. Cook 2-3 minutes

Add in the vegetables along with 1 teaspoon of salt and pepper. Cook stirring occasionally for 6-8 minutes or until the onions start to soften

Deglaze the pan with the white wine, scraping up any bits from the bottom. Let this simmer for 4-6 minutes. Next add in the tomatoes, bring to a boil, then turn the heat down and simmer 5-6 minutes

Add in the clam juice, bring to a boil again, then lower your heat to a simmer and let cook 10 minutes

Add in he fish, larger chunks in the center of the pan, thinner chunks to the outer edges for even cooking. Cook 3-4 minutes, then flip and cook another 3-4 minutes or until a knife inserted into the fish comes out easily. Taste and adjust any seasoning needed like salt, pepper or crushed red pepper